How to make Meen Molaga Bhaji -

A deep fried sandwich of Chillies and marinated fish fingers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled Rice (उकड़ा चावल), Split Black gram skinless

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Meen Molaga Bhaji checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Mushroom Cheddar Melts Baked Chicken Fingers Dosa Waffles Malaysian Chicken

Meen Molaga Bhaji

Meen Molaga Bhaji Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Meen Molaga Bhaji Recipe

  • Parboiled Rice 1 1/4 cups

  • Split Black gram skinless 1/4 cup

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Onion chopped 1 medium

  • Ginger chopped 1 inch piece

  • Green chillies finely chopped 4

  • Black peppercorns 10

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Oil to deep fry


Step 1

Grind ginger and garlic to a fine paste. Slit green chillies length-wise, deseed, sprinkle salt and keep aside for fifteen to twenty minutes. Mix together lemon juice, ginger paste, garlic paste, red chilli powder, salt to taste and make a thick paste.

Step 2

Apply this paste uniformly on the fish fingers and the chilli. Mix rice flour, refined flour, gram flour and soda bicarbonate. Add sufficient water and make a smooth batter. Take each fish finger and sandwich between two pieces of chilli.

Step 3

Secure well with two toothpicks. Heat sufficient oil in a deep pan. Dip the prepared fish in the batter, shake off the excess batter and slide into the hot oil. Fry over medium heat, turning over a couple of times, till crisp, golden brown and fully cooked. Drain onto an absorbent paper and serve hot with tomato sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.